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| Effect of Lotus Leaf Powder on the Quality of Pork Sausages |
| HE Jing;YAO Zheng;WANG Lu;DU Qing-fei;CHEN Cong-gui |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The effects of lotus leaf powder on water-holding capacity, color, textural properties and sensory qualities of
pork sausages were investigated. The results showed that the water-binding capacity and hardness of pork sausages were
improved significantly, while L* and a* values were decreased evidently by the addition of lotus leaf powder (P＜0.05). No
significant changes in texture, aroma, salty, astringency or taste were found when no more than 10% lotus leaf powder was
added to pork sausages (P＞0.05). The proper addition level of lotus leaf powder in pork sausages was approximately 10%.
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2013, Vol. 27 
